Description
This decadent Gooey Chocolate Caramel Turtle Cake Roll combines rich chocolate cake with gooey caramel topping, toasted pecans, and a soft whipped cream finish. The perfect dessert for any celebration or special occasion, it’s a fun take on the beloved turtle candy!
Ingredients
Scale
- 4 eggs
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar (for dusting)
- 1 cup caramel ice cream topping
- 1/2 cup chopped pecans, toasted
- 1 cup whipped cream
Instructions
- Preheat oven to 375°F. Line a greased 15x10x1-inch baking pan with parchment paper; grease the paper.
- In a large bowl, beat eggs on high speed for 3 minutes. Gradually add granulated sugar, beating until thick and lemon-colored. Beat in water and vanilla.
- Combine flour, cocoa, baking powder, and salt; fold into egg mixture. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Let it cool for 5 minutes.
- Invert the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off the parchment paper. Roll up the cake in the towel jelly-roll style, starting from one short side. Let it cool completely on a wire rack.
- Unroll the cake; spread caramel topping within 1/2 inch of the edges. Sprinkle with toasted pecans. Roll the cake up again.
- Cover and refrigerate the rolled cake for at least 1 hour before serving. If desired, serve with whipped cream.
Notes
- Be careful not to overbake the cake; it should spring back when touched, but still be moist and soft.
- The cake should be completely cool before unrolling to prevent cracking.
- You can also top with additional whipped cream and extra caramel drizzle before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes